Ingredients
500g/1lb shortcrust pastry
4 even-sized cooking apples, peeled and cored
50g/2oz sugar
milk to glaze
caster sugar

Method
1. Divide the pastry into four pieces and roll each piece into a round 20-25cm/8-10in across.
2. Place one apple on each pastry circle and fill the centre with sugar.
3. Moisten the edges of the pastry with water. Gather the edges to the top, pressing well, to seal them together.
4. Turn the dumplings over. Brush the tops with milk and sprinkle with caster sugar.
5. Decorate with pastry leaves if desired.
6. Bake on a greased tray towards the top of the oven at 220C/425F/Gas7, and continue to cook for a further thirty minutes until the apples are soft. Eat hot or cold.